Chili Oil Eggs

Ingredients

• 4 Eggs (large, at room temperature)
• 2 tablespoons Garlic Chili Sauce (homemade; blend garlic, red chili flakes, oil, salt)
• 1 teaspoon Coconut Aminos (soy‑free salty umami boost)
• 1 teaspoon Neutral Cooking Oil (e.g., canola or grapeseed oil)
• 1 cup Cooked White Rice (steamed, for serving)
• 2 pieces Nori Sheets (cut into thin strips for garnish)
• to taste Salt (optional)

Instructions

1. Gather and Prepare Ingredients

   Measure out garlic chili sauce, coconut aminos, oil, and have the eggs at room temperature. Cut nori sheets into thin strips.

   Time: PT2M

2. Beat the Eggs

   Crack the eggs into a small mixing bowl and whisk until yolk and white are fully combined but not frothy.

   Time: PT1M

3. Heat the Skillet

   Place the non‑stick skillet over medium heat and add the teaspoon of neutral oil. Let the oil shimmer, about 30 seconds.

   Time: PT30S

   Temperature: Medium

4. Add Garlic Chili Sauce

   Stir in the garlic chili sauce, spreading it evenly across the pan. Cook for another 20 seconds to release aromatics.

   Time: PT20S

   Temperature: Medium

5. Add Eggs and Coconut Aminos

   Pour the beaten eggs over the sauce, then drizzle the coconut aminos around the edges. Let the eggs sit undisturbed for 30 seconds, then gently stir with a spatula, folding the edges toward the center until the whites are fully set but the yolks remain slightly runny.

   Time: PT3M

   Temperature: Medium

6. Plate and Serve

   Slide the cooked eggs onto a plate, serve over a bed of steamed rice, and sprinkle the nori strips on top. Add a pinch of salt if desired.

   Time: PT1M

Nutrition Facts

Calories

210

Protein

12g

Carbohydrates

22g

Fat

12g

Fiber

0g